Thanksgiving Turkey



  • 2 large onions, chopped

  • 2 large carrots, chopped

  • 4 celery stalks, chopped

  • hot water, 1/2 gallon

  • sugar, 175 grams

  • salt, 90 grams

  • ice, 1/2 gallon

  • Turkey

  • 12-15 pound turkey (giblets removed, neck reserved for gravy)

  • Lillies Q-Rub
  • Brisket Pepper
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    1. In a large mixing bowl combine the first three ingredients with 1/2 gallon of the hottest water you can get form your kitchen sink.

    2. Add sugar and salt. Mix until fully dissolved. Add 1/2 gallon of ice to the mixing bowl.

    3. Place turkey in a fridge-friendly container and pour brine over turkey.

    4. Brine until ready to cook (ideally overnight).


    1. Truss the turkey.

    2. Sprinkle turkey with Lillie's Q-Rub until well coated followed by your desired amount of Brisket Pepper.

    3. Smoke at 250 degrees in a turkey pan until desired brown color is reached (roughly 2-3 hours).

    4. Cover turkey with aluminum foil and continue to cook until thermometer reads 155 degrees when inserted in thigh (start checking at the 5 hour mark).

    5. Allow turkey to rest for 30 minutes tented with foil before carving.


    1. Follow steps 1-2 from above, then place in a roasting pan. Roast at 425 degrees for 15 min.

    2. Reduce heat to 350 degrees and roast until thermometer reads 155 degrees when inserted in thigh (start checking at the 4 hour mark).

    Note: For a Northern Alabama twist, dip finished turkey in our Alabama white barbecue sauce, Ivory.

    For all the Lillie's Q products featured in this recipe, check out our Thanksgiving Turkey Bundle.